Essential Idea:  Compounds of carbon, hydrogen and oxygen are used to supply and store energy. 

• Outline answer to each objective statement for topic 2.3 (coming soon)
• Quizlet study set for this topic

At SHS, Topic 2.3 is taught in the following class unit(s):​​

• Water
• ​​Carbohydrates and Lipids

2.3.U1  Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.

• Define monosaccharide, disaccharide and polysaccharide.
• List three examples of monosaccharides.
• List three examples of disaccharides.
• List three examples of polysaccharides.
• Use molecular diagrams to draw the formation of maltose from two glucose monomers.
• Explain a condensation reaction connecting two monosaccharides in the formation of a disaccharide.

2.3.U2  Fatty acids can be saturated, monounsaturated and polyunsaturated.

• Describe the differences between saturated and unsaturated (mono- or poly-) fatty acids.

2.3.U3  Unsaturated fatty acids can be cis or trans isomers.

• Describe the differences between cis- and trans- fatty acids.

2.3.U4  Triglycerides are formed by condensation from three fatty acids and one glycerol. 

• Outline the difference between fats and oils.
• Explain a condensation reaction connecting fatty acids and glycerol to form a triglyceride..
• State two functions of triglycerides.

2.3.A1  Structure and function of cellulose and starch in plants and glycogen in humans. 

• State the structural difference between alpha and beta glucose.
• Contrast the structure and functions of cellulose, amylose, amylopectin and glycogen.

2.3.A2  Scientific evidence for health risks of trans fat and saturated fatty acids. 

• Discuss the relationship between saturated fatty acid  and trans-unsaturated fat intake and rates of coronary heart disease.

2.3.A3  Lipids are more suitable for long term energy storage in humans than carbohydrates. 

• Explain the energy storage of lipids compared to that of carbohydrates.

2.3.A4  Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids. 

• Define evaluation in respect to evidence from and methods of research.
• Outline the manner in which the implications of research can be assessed.
• Outline the manner in which the limitations of research can be assessed.
• Evaluate a given health claim made about lipids.

2.3.S1  Use of molecular visualization software to compare cellulose, starch and glycogen.

• Demonstrate use of JMol to view molecular structures, including changing image size, rotating the image and changing the style of the molecular model.
• Identify carbon, hydrogen and oxygen atoms by color.

2.3.S2  Determination of body mass index by calculation or use of a nomogram. 

• Calculate BMI using the formula.
• Determine BMI using a nomogram.
• Outline effects of a BMI that is too high or too low.

2.3.NOS  Evaluating claims- health claims made about lipids in diets need to be assessed. 

• Describe how the effect of lipids on health can be assessed scientifically.